If you like something…

Author Notes: I developed this bread originally using spent grains from a friend who is a gifted and endlessly creative artisan brewer, along with a mix of seeds, depending on what I had on hand. I never knew exactly what the mix would be, but it always made bread so deeply good that people would call ahead on bake day to reserve loaves of it. I adapted it for the Bulk Bin project to replace the mix of spent grains with some of my other most favorite grains and seeds. I still call it Power Bread for the intrinsically wonderful protein, fiber, and EFA qualities of kamut, buckwheat, pearled barley, chia and golden flax seeds. And I always toss in some uncooked polenta for a bit of crunch in every bite. It makes great toast, and a killer grilled cheese sandwich!

As you read through the list of ingredients, if you think the water measurement seems unclear, bear in mind that you're going to cook the whole grains, and though you'll also drain them, they contribute a lot of hydration to the dough, depending on how thoroughly you drain them. Don't press water out of them, in other words. And feel free to add additional water to the dough if need be. - boulangere —boulangere

Food52 Review: Boulangere's multi-grain bread is hearty and delicious. The combination of grains and seeds makes the bread both flavorful and texturally appealing. I had to use the upper end of the water amount for my dough to have a good consistency. I was unable to find chia seeds, so substituted millet instead. One of the beauties of this recipe is its ability to accommodate different grains and seeds based on what you have in your pantry. It makes 2 pretty huge loaves of bread. I made mine 2 days ago, and have been nibbling on it ever since. I highly recommend giving this bread a try -- you won't regret it! - hardlikearmour —hardlikearmour

Serves 2 large loaves

1/2 cup kamut

1/2 cup buckwheat groats

1/2 cup pearled barley

3/4 - 1 1/2cups tepid water

1 1/2 tablespoons active dry yeast

3cups whole wheat flour

3 cups unbleached bread flour

1tablespoon kosher or sea salt

2ounces canola oil

2ounces honey

1/4cup chia seeds

1/4cup golden flax seeds

1/4cup sunflower seeds, toasted

1/4cup polenta

Place barley, kamut, and buckwheat groats in saucepans with ample water to cover, bring to a boil, then reduce heat to a simmer, cover pot, and cook until not quite done through. They still want to be a bit toothy when you take them off the heat so that they retain their integrity in the dough. Kamut will take the longest, about 1/2 hour; barley about 15 minutes; and buckwheat groats about 10. When done, strain off water and allow to cool a bit before adding to the dough.

To mix dough, pour water into the bowl of a stand mixer fitted with the paddle. Add yeast and whisk to blend. Add all other ingredients, including slightly cooled grains. Mix on lowest speed until dough comes together and looks homogenous. This will be a sticky and fairly soft dough, but it should generally leave the sides of the bowl, so add some bread flour if necessary; just don't add so much that it is too firm.

When dough comes together, stop the mixer and wrap a piece of plastic wrap around the top of the bowl. Let the dough have an autolyse for 20 minutes. This will allow the whole wheat flour to become fully hydrated, and also allow the water in the grains to settle down. If you overknead this dough, you'll essentially start squeezing water out of the grains.

After the autolyse, remove the plastic and again begin kneading on the lowest speed. Within a few minutes, the dough should come fully together, leaving the sides of the bowl. Knead for 5 minutes, then test for a windowpane. It will not be as thin as what you'd expect from a dough without all the grainy content, but it will form a general windowpane.

Transfer dough to an oiled bowl large enough to contain it as it doubles. Turn dough over once, then cover bowl with plastic, not a towel. Let it proof at room temperature until doubled in size.

Flour your work surface - remember, this is a sticky dough! Gently turn dough out onto it. Keep your piece of plastic! Divide dough in half, and shape each as you wish: either shape it for conventional bread pans, or shape as hearth loaves. Dust the top of each with flour (I love that rustic look!), then drape your piece of plastic over them. While your bread is proofing again (and the second proofing goes faster, so keep an eye on it), preheat oven to 375 degrees.

Just before putting bread in oven, decoratively slash the tops a good 1/2" deep. Bake for about 30 minutes, rotating loaves halfway through. This bread is deceptive - it tends to look done before it is. When done, an instant read thermometer inserted in the middle should read 180 degrees.

Remove from oven and cool on a rack. Because of all those great, moist grains, and a touch of honey, this is an excellent keeper, and also freezes just fine. While it is still warm, cut a slice, butter it, maybe add some honey or your favorite preserves, and get ready to power up!

I love this bread! Do you have the nutritional facts- Protein, Carbs, Fat and Fiber? I am trying to calculate the Weight Watcher's Points for it... Also, My loaves were very dense...not a lot of rising...but awesome flavor. I will try to bake this again and will do more of the process by hand. Thanks for sharing this recipe.

Yes, it has kept well, however it wasn't 'kept' too long! The first time I made it, I formed 4 small loaves. Gave one to a friend from church who is also looking for whole grain recipes, took another to our prayer group to share, gave one to my sister and kept the other for ourselves! I made another batch yesterday. This time I made two loaves....... and they are all mine! I love making sandwiches with this bread. It truly fills you up. Whereas once I could eat two sandwiches with regular bread, this one is just so filling, there is no thought for a second one. For me, it curbs hunger because it truly satisfies. Don't even get me started on how lovely it toasts! This recipe is a superb one! By the way, your other recipes were exciting as well. You make the recipe come alive when you give a little background of how it came into play. Lost shoes Risotto was my favorite. I'm looking forward to trying it.

How lovely that you shared it around! I'm still struck by how different it is to eat something that fills you up with just enough of it. I agree - the toast is pretty wonderful. We've had lots of fun with Lost Shoes Risotto. I make it often, and laugh about its origin every time. Thanks for your kind words.

Wanted to tell you how much I enjoyed your Power Bread recipe!! I've been looking a long time for one such as this. Hard to find. But yours....ummmm fits the bill. I read where a bread such as this, with the many grains, seeds, and whole wheat, actually expends calories during the digestive process, unlike white bread which the body quickly assimilates and turns to sugar! This is a bread I can love....and I do! Many thanks for posting this one. I am going to check out your other recipes.

You are so kind. I am delighted that you enjoyed it so much. I do, too. It makes outstanding toast, and sandwiches on it are all the more enriching. You zeroed right in on the impetus behind it in terms of nutrition. It's a good keeper, too, did you find?

I just left you an answer on the Foodpickle page. If you don't get it, or need more info let me know! Quite honestly, spent grains are my preferred combo, but not everyone has access to them, so I adapted it for everyone else. I hope you like it, and please let me know!

For several years, I left 2 children asleep at home to get to my bakery-restaurant at 3 am in time to get the day's breads started and rising in time to get home, get them up for and to school, then back in time to move everything along towards lunch and dinner. In other words, bread was why I got out of bed. Gladly. Welcome back! If you want to trade ideas or recipes, let me know, by all means!

I have a question about step 1 on the recipe "Power Bread" from boulangere. It says:
"Place barley, kamut, and buckwheat groats in saucepans with ample water to cover, bring to a boil, then reduce heat to a simmer, cover pot, and cook until not quite done through. They still want to be a bit toothy when you take them off the heat so that they retain their integrity in the dough. Kamut will take the longest, about 1/2 hour; barley about 15 minutes; and buckwheat groats about 10. When done, strain off water and allow to cool a bit before adding to the dough."